Baguette bread – with a hockey twist
I’ve been occasionally experimenting with bread the last little while.
Recently, I came across a photo online that inspired me to bake this:
That’s right. It’s a baguette: a baguette shaped like the logo of a certain hockey team.
Actually, to be more accurate, the baguette is an olive baguette.
The baguette was easy to make. The only major modification I made to the recipe was to roll in about 3/4 of a can of pitted and sliced black olives – with a sprinkle of salt – into the loaf.
And, of course, I also shaped the bread into the logo before letting it do the final rising.
I also used regular all-purpose flour, regular yeast, and omitted the egg yolk wash. The bread turned out just fine.
I made the dough with the dough cycle on a bread machine. I used a recipe I found elsewhere online. I plan to use this recipe again.
Here’s the recipe:
-1 cup water
-2 1/2 cups all-purpose flour – I used unbleached all-purpose flour
-1 tablespoon white sugar
-1 teaspoon salt
-1 1/2 cups regular/traditional dry yeast
Follow the instructions for your bread machine to make the dough. When the dough is ready, put it in a lightly oiled bowl, cover, and let rise until doubled in size. Punch the dough down and then shape it – into whatever shape you’d like. Cover the dough and let it rise again until it has, once again, doubled in size.
Preheat your oven to 375 degree and bake for about 20-25 minutes – or until the outside of the bread is golden brown.
Total bread win.